Directions

• In a large bowl, beat heavy cream, confectioners' sugar and vanilla extract on medium-high speed until stiff peaks form, 3-4 minutes. Transfer to a piping bag fitted with a star tip; chill until ready to use.
• Pour espresso into a mug. Carefully pipe the whipped cream on top. Be generous; a traditional Einspanner coffee has a 1:1 ratio of cream to espresso. Dust lightly with cocoa powder, if desired. Serve immediately.